AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (1.1 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

In vitro antioxidant, antimicrobial and anti-diabetic properties of polyphenols of Passiflora ligularis Juss. fruit pulp

Shanmugam Saravanan, Thangaraj Parimelazhagan( )
Bioprospecting Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore 641046, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Show Author Information

Abstract

In the present study, anti-radical, anti-diabetic and antimicrobial activities of different solvent extracts of Passiflora ligularis fruits were investigated. Among the various solvents, acetone extract displayed maximum total phenolic (640.70 mg GAE/g extract), tannin (214.30 mg GAE/g extract) and flavonoid contents (387.33 mg RE/g extract). Results of antioxidant studies revealed that the acetone extract of fruits possessed an efficient 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) (IC50 19.13 μg/mL), 2,2′-azinobis (3-ethylbenzothiozoline-6-sulfonic acid) (ABTS•+) (9800.94 μmol/L trolox equi/g extract), superoxide (78.27%) and nitric oxide (79.95%) radical scavenging activities, ferric reducing antioxidant power (43.06 mmol Fe (Ⅱ)/mg extract), metal chelating (134.53 mg EDTA/g extract) ability. The acetone extract of P. ligularis fruits also exhibited significant (P < 0.005) inhibition activities on α-amylase (82.56%) and α-glucosidase (75.36%) enzymes. Furthermore, the fruits of P. ligularis also demonstrated antibacterial activities against Gram (+) and Gram (−) bacteria and inhibited the fungal strains Candida albicans (14.85 mm) and Aspergillus niger (13.91 mm) in the disc diffusion method. Quantification of polyphenolics by HPLC showed the presence of ellagic acid, gallic acid, and rutin. Therefore, the results indicate that the fruit pulp of P. ligularis can serve as a potential antioxidative and antimicrobial agent in food and pharmaceutical industries.

Keywords

Passiflora ligularisAntimicrobialα-Amylaseα-GlucosidasePolyphenolics

References

[1]

L.A. Bazzano, M.K. Serdula, S. Liu, Dietary intake of fruits and vegetables and risk of cardiovascular disease, Curr. Atheroscler. Rep. 5 (2003) 492-499.
Crossref Google Scholar
[2]

R. Zhang, Q. Zeng, Y. Deng, et al., Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China, Food Chem. 136 (2013) 1169-1176.
Crossref Google Scholar
[3]

B.C.B. Boaventura, P.F. Di Pietroa, G.A. Kleina, et al., Antioxidant potential of mate tea (Ilex paraguariensis) in type 2 diabetic mellitus and pre-diabetic individuals, J. Funct. Foods 5 (2013) 1057-1064.
Crossref Google Scholar
[4]

R. Puupponen-Pimiä, L. Nohynek, C. Meier, et al., Antimicrobial properties of phenolic compounds from berries, J. Appl. Microbiol. 90 (2001) 494-507.
Crossref Google Scholar
[5]
T. Shibamoto, C. Tang, Minor tropical fruits mango, papaya, passion fruit and guava, in: I.D. Morton, A.J. Macleod (Eds.), Food Favours, Part C. The Favour of Fruits, Elsevier, Amsterdam, The Netherlands, 1990, pp. 221–280.
[6]
J.F. Morton, Sweet granadilla, in: Fruits of Warmclimates, Julia F. Morton, Miami, 1987, pp. 330–331.
[7]

G. Tommonaro, C.S. Rodríguez, M. Santillana, et al., Chemical composition and biotechnological properties of a polysaccharide from the peels and antioxidative content from the pulp of Passiflora ligularis fruits, J. Agric. Food Chem. 55 (2007) 7427-7433.
Crossref Google Scholar
[8]

P. Siddhuraju, K. Becker, Studies on antioxidant activities of mucuna seed (Mucuna pruriens var. utilis) extracts and certain non-protein amino/imino acids through in vitro models, J. Sci. Food Agric. 83 (2003) 1517-1524.
Crossref Google Scholar
[9]

P. Siddhuraju, S. Manian, The antioxidant activity and free radical scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.) Verdc.) seeds, Food Chem. 105 (2007) 950-958.
Crossref Google Scholar
[10]

J. Zhishen, T. Mengecheng, W. Jianming, The determination of flavonoid contents on mulberry and their scavenging effects on superoxide radical, Food Chem. 64 (1999) 555-559.
Crossref Google Scholar
[11]

R. Pulido, L. Bravo, F. Sauro-Calixto, Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay, J. Agric. Food Chem. 48 (2000) 3396-3402.
Crossref Google Scholar
[12]

T.C.P. Dinis, V.M.C. Madeira, L.M. Almeida, Action of phenolic derivatives (acetoaminophen, salycilate, and 5 aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers, Archiv. Biochem. Biophys. 315 (1994) 161-169.
Crossref Google Scholar
[13]

M.S. Blois, Antioxidants determination by the use of a stable free radical, Nature 26 (1958) 1199-1200.
Crossref Google Scholar
[14]

R. Re, N. Pellegrini, A. Proteggente, et al., Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radic. Biol. Med. 26 (2000) 1231-1237.
Crossref Google Scholar
[15]

C. Beauchamp, I. Fridovich, Superoxide dismutase: improved assays and an assay applicable to acrylamide gels, Anal. Biochem. 44 (1971) 276-277.
Crossref Google Scholar
[16]

S.M. Klein, G. Cohen, A.M. Cederdaum, Production of formaldehyde during metabolism of dimethyl sulphoxide by hydroxyl radical generating system, Biochemistry 20 (1981) 6006-6012.
Crossref Google Scholar
[17]

N. Sreejayan, M.N.A. Rao, Nitric oxide scavenging by curcuminoids, J. Pharm. Pharmacol. 49 (1997) 105-107.
Crossref Google Scholar
[18]
V. Worthington, Alpha amylase, in: V. Worthington (Ed.), Worthington Enzyme Manual Freehold, Worthington Biochemical Corp, NJ, 1993, pp. 36–41.
[19]

E. Apostolidis, Y.I. Kwon, K. Shetty, Inhibitory potential of herb, fruit, and fungal enriched cheese against key enzymes linked to type 2 diabetes and hypertension, Inn. Food Sci. Emerg. Technol. 8 (2007) 46-54.
Crossref Google Scholar
[20]
NCCLS, P.A. Wayne, Performance standards for antimicrobial disc susceptibility test, 6th ed., National Committee for Clinical Laboratory Standards, Approved Standard, 1997, M2-A6.
[21]

J. Vinholes, C. Grossoa, P.B. Andrade, et al., In vitro studies to assess the antidiabetic, anticholinesterase and antioxidant potential of Spergularia rubra, Food Chem. 129 (2011) 454-462.
Crossref Google Scholar
[22]

P. Veeru, M.P. Kishor, M. Meenakshi, Screening of medicinal plant extracts for antioxidant activity, J. Med. Plant Res. 3 (2009) 608-612.
Google Scholar
[23]

J.C. Calderon, L.C. Jaimes, E.G. Hernández, et al., Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia, Food. Res. Int. 44 (2011) 2047-2053.
Crossref Google Scholar
[24]

S. Kaviarasan, G.H. Naik, R. Gangabhagirathi, et al., In vitro studies on antiradical and antioxidant activities of fenugreek (Trigonella foenum graecum) seeds, Food Chem. 103 (2007) 31-37.
Crossref Google Scholar
[25]

V. Sasikala, S. Saravana, T. Parimelazhagan, Evaluation of antioxidant potential of different parts of wild edible plant Passiflora foetida L, J. Appl. Pharm. Sci. 1 (2011) 89-96.
Google Scholar
[26]

S.R. Kannat, R. Chander, A. Sharma, Antioxidant potential of mint (Menthaspicata L.) in radiation-processed lamb meat, Food Chem. 600 (2007) 451-458.
Crossref Google Scholar
[27]

K.S. Rao, P.K. Chaudhury, A. Pradhan, Evaluation of anti-oxidant activities and total phenolic content of Chromolaena odorata, Food. Chem. Toxicol. 48 (2010) 729-732.
Crossref Google Scholar
[28]

C.A. Tarling, K. Woods, R. Zhang, et al., The search for novel human pancreatic. α-amylase inhibitors: high-throughput screening of terrestrial and marine natural product extracts, Chem. Biol. Chem. 9 (2008) 433-438.
Crossref Google Scholar
[29]

C.V. Montefusco-Pereira, M.J. de Carvalho, A.P. de Araújo Boleti, et al., Antioxidant, anti-inflammatory, and hypoglycemic effects of the leaf extract from Passiflora nitida Kunth, Appl. Biochem. Biotechnol. 170 (2013) 1367-1378.
Crossref Google Scholar
[30]

S. Shobana, Y.N. Sreerama, N. Malleshi, Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase and pancreatic amylase, Food Chem. 115 (2009) 1268-1273.
Crossref Google Scholar
[31]

E. Apostolidis, C. Lee, In vitro potential of Ascophyllum nodosum phenolic antioxidant-mediated α-glucosidase and α-amylase inhibition, J. Food Sci. 75 (2010) H97-H102.
Crossref Google Scholar
[32]
UK prospective diabetes study (UKPDS) group, Lancet 352 (1998) 837-853.
Crossref
[33]

O.K. Mirzoeva, R.N. Grishanin, P.C. Calder, Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria, Microbiol. Res. 152 (1997) 239-246.
Crossref Google Scholar
[34]

J.M.T. Hamilton-Miller, S. Shah, Activity of the tea component epicatechin gallate and analogues against methicillin-resistant Staphylococcus aureus, J. Antimicrob. Chemother. 46 (2000) 852-853.
Crossref Google Scholar
[35]

A.M. Newell, G.G. Yousef, M.A. Lila, Ramirez-mares, et al., Comparative in vitro bioactivities of tea extracts from six species of Ardisia and their effect on growth inhibition of HepG2 cells, J. Ethnopharmacol. 130 (2010) 536-544.
Crossref Google Scholar
[36]

Y. Yilmaz, R.T. Toledo, Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid, J. Agric. Food Chem. 52 (2004) 255-260.
Crossref Google Scholar
[37]

C.A. Pereira, J.H. Yariwake, F.M. Lancas, et al., A HPTLC densitometric determination of flavonoids from Passiflora alata, P. edulis, P. incarnata and P. caerulea and comparison with HPLC method, Phytochem. Anal. 15 (2004) 241-248.
Crossref Google Scholar
Food Science and Human Wellness
Volume 3 Issue 2,
June 2014
Pages 56-64
DOI: 10.1016/j.fshw.2014.05.001
Cite this article:
Saravanan S, Parimelazhagan T. In vitro antioxidant, antimicrobial and anti-diabetic properties of polyphenols of Passiflora ligularis Juss. fruit pulp. Food Science and Human Wellness, 2014, 3(2): 56-64. https://doi.org/10.1016/j.fshw.2014.05.001

494

Views

12

Downloads

101

Crossref

N/A

Web of Science

121

Scopus

0

CSCD

Altmetrics
Received: 13 March 2014
Revised: 15 May 2014
Accepted: 21 May 2014
Published: 29 May 2014
© 2014 Beijing Academy of Food Sciences.
Return